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Before you start
Preheat the oven to 190 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Olive oil | Salt | Black pepper | Baking tray | Blender | Chopping board | Knife | Cast-iron skillet | Wooden spatula
Cooking Instructions
Ingredients
Step 5 : Final Touches
Stir in bell pepper and black beans; top with mixed cheese and bake at 190°C for 5 minutes.
250 g Fresh Tomato
40 g Jalapeno Peppers
40 g Coriander Leaves
180 g White Onion
15 g Garlic
120 g Red Bell Pepper
7 g Spring Onion
280 g Chicken Breast
3 g Cumin Powder
2 g Smoked Paprika
180 g Basmati Rice
380 ml Water
100 g Black Beans
50 g Cheddar Cheese
70 g Jack Cheese
80 g Shredded Mozzarella
225 g Avocado
85 g Lime
Allergens
Step 1 : Make the Salsa
Halve tomatoes, place on a baking tray with jalapeño, drizzle with oil, season with salt and pepper, and roast for 12 minutes. Blend roasted tomatoes, jalapeño, lime juice, coriander, onion, and pepper until smooth; season with salt.
Nutritional Information
Energy (kJ/kcal)
1264
Protein (g)
78
Carbohydrates (g)
135
Fibers (g)
27
Sugar
13
Fats (g)
51
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Cook the Chicken
In a skillet over medium heat, cook seasoned chicken for 6 minutes, add spices, garlic, and onion.
Step 2 : Prep the Ingredients
Finely chop onion and garlic; halve, deseed, and chop jalapeño; chop coriander and bell pepper; slice spring onion; halve lime.
Step 4 : Cook the Rice
Stir in rice, cook briefly, add water, bring to a boil, stir in 3/4 salsa, reduce heat, cover, and cook for 15 minutes.
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Step 6 : Serve and Enjoy!
Top baked skillet with avocado, spring onion, coriander; serve with remaining salsa on the side.
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